Beans & Lentils Lacto-Ferment Done Mar 27/19

- 1 1/2 cup dried adzuki beans cooked

- 1/4 cup french lentils cooked

- 1/4 cup black lentils cooked
- 3 small pieces of kombu seaweed crumbled

- 1 med. onion diced

- 1 clove of garlic minced

- 6 large slices of frozen cucumber diced

- 1 1/2 cups (approximately) of frozen ccrn
- 3 leaves of green cabbage finely chopped 
- 1/2 cup of frozen chopped rhubarb

- 1/4 cup desiccated coconut
- 1  Tbsp. Himalayan pink salt

I added the beans to boiling water with the kombu and then cooked them until there was only a little water left and they were tender about 1 1/2 hours.  I cooked the lentils separately in a small amount of water for 20 mins.  I mashed both together, then added the rest of the ingredients, mixed it all together and packed it into two 1 liter and one 750 ml. mason jars  filled to about 1 1/2" from the rim.  I left them in the cupboard over my stove for only 2 days before putting them in the fridge...  However, I got nervous after a day, when they didn't seem to be doing much.  I thought maybe I'd added the lentils to the other ingredients when they were too hot and killed the bacteria on the cabbage... so after a day I also added 1 tsp of the liquid from my red cabbage/zucchini mix to each jar.  I think this probably wasn't necessary, but if I make a mixture which includes hot things and cabbage in the future I'll add the cabbage last after I've mixed the hot and cold things together and the whole mixture is an even temperature...